Add sugar, butter and evaporated milk to a large pot over medium heat. Bring to a boil stirring often.
Once boiling, boil for 1 minute.
Lower the temperature to medium low and continue to boil for another 3 minutes, stirring constantly. (If you want to use a thermometer, cook fudge to 236-238 Farenheit)
Remove from heat.
Stir peanut butter, vanilla and marshmallow creme into the liquid sugar mixture until the mixture is totally smooth throughout.
Pour peanut butter fudge over the chocolate fudge.
Allow fudge to set completely at room temperature, for about 4 hours. Or in the fridge for 1 to 2.
Cut into squares and enjoy.